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I'm with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I'm finding myself enjoying the ones on the lower side of that range better.
Quote from: erockrph on September 07, 2017, 06:09:10 amI'm with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I'm finding myself enjoying the ones on the lower side of that range better.Personally, I feel a higher pH softens and rounds out roast character in my beers, as opposed to enhancing it. I get more of a sharp, acrid thing from roast malts at low pH. Regardless, we're just talking about a moderate chocolate addition in a brown ale anyway, so the pH wouldn't be as big an issue either way.
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.
Quote from: HoosierBrew on September 07, 2017, 10:23:58 amYeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.In general, I agree with you on both points!
Quote from: HoosierBrew on September 07, 2017, 10:23:58 amYeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.I see some folks add all the rosted grain during mash out. Would this be another way to soften the roast charecter?Sent from my SM-G930P using Tapatalk